Glucosylated steviol glycoside as a flavor modifier

ABSTRACT

A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

RELATED APPLICATIONS

The present application is a divisional of, and claims the benefit ofpriority to, U.S. patent application Ser. No. 14/031,290, filed on Sep.19, 2013, the contents of which are incorporated by reference herein,which is a continuation-in-part application of, and claims the benefitof priority to, the following applications:

U.S. patent application Ser. No. 14/005,852, filed on Sep. 18, 2013,which is a U.S. National Stage Application under 35 U.S.C. §371 of PCTApplication number PCT/U.S.2012/030210, filed on Mar. 22, 2012;

U.S. patent application Ser. No. 14/005,850, filed on Sep. 18, 2013,which is a U.S. National Stage Application under 37 U.S.C. §371 of PCTApplication number PCT/U.S.2011/033912, filed on Apr. 26, 2011;

U.S. patent application Ser. No. 13/567,707, filed on Aug. 6, 2012,which issued as U.S. Pat. No. 8,647,844 on Feb. 11, 2014, and which is adivisional application of and claims the benefit of priority to U.S.patent application Ser. No. 13/029,263, filed on Feb. 17, 2011, whichissued as U.S. Pat. No. 8,257,948 on Sep. 4, 2012;

U.S. patent application Ser. No. 13/589,754, filed on Aug. 20, 2012,which issued as U.S. Pat. No. 8,735,101 on May 27, 2014, and which is acontinuation application of and claims the benefit of priority to U.S.patent application Ser. No. 13/074,179, filed on Mar. 29, 2011, whichissued as U.S. Pat. No. 8,318,459 on Nov. 27, 2012;

U.S. patent application Ser. No. 13/841,261, filed on Mar. 15, 2013; and

U.S. Provisional Patent application No. 61/725,233, filed on Nov. 12,2012.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates generally to glucosylated steviolglycoside compositions and methods for making and using them as a tasteimprover and flavor modifier in various food and beverage products. Theinvention also relates to a combination of selective combination ofglucosylated steviol glycoside components and steviol glycosidemolecules from Stevia rebaudiana Bertoni plant extract to make theoptimum sweetness profile and flavor modification in food and beverageapplications. The invention also relates to the combination of thesteviol glycoside derived molecules and maltodextrin derived from starchto provide the mouthfeel and flavor modification characteristics ofGlucosylated steviol Glycosides in reduced or no sugar added food andbeverage products.

2. Description of the Related Art

The extract of Stevia rebaudiana plant contains a mixture of differentsweet diterpene glycosides, which have a single base—steviol and differby the presence of carbohydrate residues at positions C13 and C19. Theseglycosides accumulate in Stevia leaves and compose approximately 10%-20%of the total dry weight. Depending on the variety of Stevia plant, themajor steviol glycoside molecules present in the stevia extract arestevioside, Rebaudioside A, Rebaudioside C, Dulcoside A, Rebaudioside D,Rebaudioside B and Rebaudioside F. Other minor components areRebaudioside E, Steviolbioside and Rubusoside. Recent research foundadditional steviol glycoside molecules (Ohta et al, 2010; Prakash et al,2013): Rebaudioside G, H, I, J, K, L, M, N, and O.

All steviol glycoside molecules have high intensity of sweetness,ranging between 50 to 400 times sweeter than sugar. However, apart fromthe high level of sweetness, they have also intrinsic properties ofbitter and licorice taste and undesirable aftertaste. Some undesirabletaste characteristics of glycosides can be as a result of contaminationof other substances present in stevia extract.

One of the main ways to improve the taste quality is the enzymaticglycosylation of mixture of semi-purified steviol glycosides. It isknown that the undesired taste attributes can be substantially reducedor eliminated by the reaction of intermolecular transglycosylation ofvarious enzymes, upon which the attachment of new carbohydrates atpositions C13 and C19 of steviol glycosides takes place (FIGS. 1A-B).With an increase in the number of glucose units in steviol glycosidemolecules (for example, from stevioside to Rebaudioside A), thesweetness intensity increases and sweetness profile (taste) improves.However, the relative sweetness does not increase significantly beyond acertain level with a further increase of glucose units, as shown in FIG.2. The published data show that the sweetness quality improves with theaddition of glucose units, but does not explicitly or implicitly mentionthat the addition of glucose units contributes to a reduction ofsweetness.

In this invention, a process is developed to make a mixture ofglucosylated steviol glycosides with small amount of other steviolglycosides and maltodextrin. The process involved precise control of pH,temperature, enzyme source and activity, quality of stevia extract,glucose-donor (amount and source) and time to achieve blends ofdifferent ratios of glucosylated steviol glycosides, steviol glycosidemolecules, and maltodextrin.

SUMMARY OF THE INVENTION

The present invention is directed to a taste and flavor profileimproving composition. The composition includes glucosylated steviolglycosides, steviol glycosides and maltodextrin. In some embodiments,the glucosylated steviol glycosides may include a plurality of glucoseunits. For example, the glucosylated steviol glycosides may includethree, four, five, or more than five glucose units (FIGS. 1A-B).

The invention, in part, pertains to an ingredient containingglucosylated steviol glycoside (GSG) of different degree ofglycosylation to steviol glycoside molecules derived from stevia extractof Stevia Rebaudiana Bertoni plant. Also, this invention, in part,pertains to specific blends of GSG components with varying degree ofglycosylation.

The invention, in part, pertains to an ingredient comprising steviolglycosides of Stevia Rebaudiana Bertoni plant. The steviol glycosidesare selected from the group consisting of stevioside, Rebaudioside A,Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E,Rebaudioside F, dulcoside A, steviolbioside, rubusoside, as well asother steviol glycosides found in Stevia Rebaudiana Bertoni plant andmixtures thereof. Rebaudioside is commonly expressed as Reb or reb also.

The invention, in part, pertains to specific blends of different steviolglycosides (SG) and glucosylated steviol glycosides (GSG) for producingan ingredient containing Rebaudioside D, Rebaudioside A, Rebaudioside B,stevioside, Rebaudioside C, and other steviol glycosides found in SteviaRebaudiana Bertoni plant and mixtures thereof.

The invention, in part, pertains to specific blends of different GSG, SGcomponents and residual maltodextrins derived from starch, which is usedas glucose-donor. The source of starch, such as, but not limited to,tapioca, maize, wheat, potato, barley, sweet potato and other commercialand non-commercial carbohydrate source.

The present invention is also directed to a process to make thedifferent blends of GSG and SG from stevia extracts of different amountand mixture of steviol glycosides. The process conditions, type andratio of stevia extract and starch used are crucial for making thecomposition, which will yield different amount and composition of GSG,SG and maltodextrin.

The invention, in part, pertains to a process of manufacturing thespecific blend of GSG components, selected steviol glycosides (SG) andmaltodextrin. The processing steps include:

-   -   i) Tapioca starch is dissolved in RO water and liquefied by        CGTase under controlled processing conditions    -   ii) The stevia extract with total steviol glycosides content        between 75% and 99% is added to liquefied starch.    -   iii) The starch to stevia extract ratio was optimized between        35:65 and 65:35    -   iv) CGTase enzyme added to mixture and incubated at 60° C. for a        desired length of reaction time to glycosylate steviol        glycosides with glucose molecules derived from Tapioca starch.    -   v) After desired ratio of GSG and residual steviol glycoside        contents achieved, the reaction mixture is heated to 100° C. for        15 min to inactivate the CGTase, which is then removed by        treating with activated carbon.    -   vi) The resulting solution of GSG, residual steviol glycosides        and maltodextrin is concentrated by means of conventional vacuum        evaporator and dried.

The present invention is also directed to a food or beverage producthaving an intense taste and flavor profile, wherein the food or beverageproduct includes a taste and flavor modifying composition comprisingglucosylated steviol glycosides, selected steviol glycosides andmaltodextrins. A wide range of food and beverage products, such as, butnot limited to, carbonated soft drinks, fruit juices, dairy foods, dairybeverages, baked goods, cereal products, and table top sweeteners, maybe made in accordance with the present invention. The taste and flavorprofile of a food or beverage product including a taste and flavormodifying composition, wherein the taste and flavor modifyingcomposition includes the blend of glucosylated steviol glycosides,steviol glycosides and maltodextrin, may be more intense than acomparative taste and flavor profile of a comparative food or beverageproduct which does not include the taste and flavor modifyingcomposition. Moreover, the mouthfeel of a food or beverage productincluding the taste and flavor modifying composition, wherein the tasteand flavor modifying composition includes glucosylated steviolglycosides, selected steviol glycosides and maltodextrins, may beimproved in relation to a mouthfeel of a comparative food or beverageproduct which does not include the taste and flavor modifyingcomposition.

The present invention is further directed to a method of enhancing thetaste and flavor intensity of a food or beverage product, including thestep of adding a taste and flavor modifying composition to the food orbeverage product, wherein the taste and flavor modifying compositionincludes the blend of glucosylated steviol glycosides, selected steviolglycosides and maltodextrins.

The foregoing has outlined rather broadly the features and technicaladvantages of the present invention in order that the detaileddescription of the invention that follows may be better understood.Additional features of the invention which form the subject of theclaims of the invention will be described hereinafter. It should beappreciated by those skilled in the art that the specific embodimentsdisclosed may be readily utilized as a basis for modifying or designingother methods or structures for carrying out the same purposes of thepresent invention. It should also be realized by those skilled in theart that such equivalent constructions do not depart from the spirit andscope of the invention as set forth in the appended claims. The novelfeatures which are believed to be characteristic of the invention, bothas to its organization and method of operation, together with furtherobjects and advantages will be better understood from the followingdescription. It is to be understood that both the foregoing generaldescription and the following detailed description are exemplary andexplanatory and are intended to provide further explanation of theinvention as claimed.

The compositions can be used as flavor modifier in various food andbeverage products. Non-limiting examples of beverage products includecarbonated and still beverages, flavored water, juice-based beverages,energy drinks and powder soft drinks. Non-limiting examples of foodinclude dairy products (yogurt, yogurt drinks, flavored milk, frozendairy desserts including ice cream), baked goods and baking mixes(bread, biscuits, cookies, muffins, rolls, and baking mixes), sauces andgravies, jams and jellies, gelatins, puddings and fillings, soy sauceand other soy based products, breakfast cereals, condiments andrelishes, confections and frostings, processed fruits and vegetables,sugar substitutes and confectionery products including chewing gums.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying drawings are included to provide a furtherunderstanding of the invention. The drawings illustrate embodiments ofthe invention and together with the description serve to explain theprinciples of the embodiments of the invention.

FIGS. 1A-B illustrates the glycosylation steps for making differentglucosylated steviol glycoside molecules from stevioside. FIG. 1A showsthe single glycosylation of stevioside. FIG. 1B shows multipleglycosylation.

FIG. 2 is a graph of the sweetness potency, or sucrose equivalent value(SEV), of steviol glycosides and Glucosylated steviol glycosides at a 5%sugar sweetness level.

FIG. 3 shows the impact of degree of glucosylation on the perception ofsweetness and flavor profile of a typical beverage application.

FIG. 4 shows the impact of GSG components on the perception of sweetnessand bitterness in beverage application.

DETAILED DESCRIPTION OF THE INVENTION

It has been unexpectedly discovered that glycosylation of steviolglycosides beyond a certain number of glucose units effectively reducessweetness. It has also been discovered that with the reduction ofsweetness, the glucosylated steviol glycosides (hereinafter “GSG”) cancontribute to the modification of flavor and sweetness profiles in awide range of food and beverage applications.

It has also been discovered that the modification of flavor andsweetness profile is affected by the composition of the blend of GSG,steviol glycosides (SG) and maltodextrin. The size and amount of GSGmolecules and the type and amount of residual steviol glycoside (SG)contribute different degree of flavor modification. Therefore, whilesweetness decreases with glycosylation, flavor modification increases.The flavor modification may include an increase (enhance) in certainflavor note and/or reduction (suppress) of certain other flavor notes.The blend of GSG and SG provides a certain amount of sweetness, but thepresent invention shows that such blends modify the flavor and sweetnessprofile in a wide range of food and beverage applications.

The present invention pertains to a process where the blend of specifictype and content of GSG and SG made from Tapioca starch and steviaextract, which contains total steviol glycoside content from 50 to 100%,with predominant steviol glycoside molecules of stevioside, Reb A, RebB, Reb C and Reb D. The specific type of GSG means GSG molecules derivedfrom steviol glycosides with different degree of glycosylation,resulting number of additional glucose units added to base steviolglycoside molecules. The type of residual steviol glycosides means theunreacted residual steviol glycosides, which may be stevioside, Reb A,Reb B, Reb C, Reb D and other steviol glycoside molecules present in thestevia extract.

The present invention also pertains to the specific composition ofblends, where the type and amount of different GSG molecules and SGmolecules contribute different degree of taste modification in the foodand beverage applications.

Advantages of the present invention will become more apparent from thedetailed description given hereinafter. However, it should be understoodthat the detailed description and specific examples, while indicatingpreferred embodiments of the invention, are given by way of illustrationonly, since various changes and modifications within the spirit andscope of the invention will become apparent to those skilled in the artfrom this detailed description.

The compositions can be used as flavor and sweetness profile modifier invarious food and beverage products. Non-limiting examples of food andbeverage products include carbonated soft drinks, ready to drinkbeverages, energy drinks, isotonic drinks, low-calorie drinks,zero-calorie drinks, sports drinks, teas, fruit and vegetable juices,juice drinks, dairy drinks, yoghurt drinks, alcohol beverages, powderedbeverages, bakery products, cookies, biscuits, baking mixes, cereals,confectioneries, candies, toffees, chewing gum, dairy products, flavoredmilk, yoghurts, flavored yoghurts, cultured milk, soy sauce and othersoy base products, salad dressings, mayonnaise, vinegar,frozen-desserts, meat products, fish-meat products, bottled and cannedfoods, tabletop sweeteners, fruits and vegetables.

Additionally the compositions can be used in drug or pharmaceuticalpreparations and cosmetics, including but not limited to toothpaste,mouthwash, cough syrup, chewable tablets, lozenges, vitaminpreparations, and the like.

The compositions can be used “as-is” or in combination with othersweeteners, sugar alcohols, flavors and food ingredients in food,beverage, pharmaceutical and cosmetics applications.

The following examples illustrate various embodiments of the invention.It will be understood that the invention is not limited to thematerials, proportions, conditions and procedures set forth in theexamples, which are only illustrative.

EXAMPLE 1 Preparation of the Blend of Steviol Glycosides andGlucosylated Steviol Glycosides

Several compositions containing blends of different GSG and SGcomponents were prepared from stevia extract and starch. The samples asoutlined below were produced by treating the raw materials, steviolglycosides extracted from the Stevia plant, and starch extracted fromtapioca, with a natural enzyme. The enzyme transfers glucose units fromstarch to the steviol glycosides. The enzyme used to facilitate thistransfer is produced by means of fermentation using non-GMO(non-genetically modified organism) bacteria. Specifically, FIG. 1Aillustrates the single glycosylation (G1) of a stevioside molecule. Thisprocess can yield multiple glycosylation (G2, G3, etc.) of differentsteviol glycosides (mainly stevioside and Rebaudioside A) present instevia extract as shown in FIG. 1B.

Manufacturing steps for blends of GSG and SG

-   -   a) Tapioca starch is dissolved in RO water and liquefied by        CGTase under controlled processing conditions,    -   b) The stevia extract with total steviol glycosides content        between 75% and 99% is added to liquefied starch.    -   c) The starch to stevia extract ratio was optimized between        35:65 and 65:35. The ratio was closer to 50/50 ratio for the        majority of samples.    -   d) CGTase (cyclomaltodextrin glucanotransferase) enzyme added to        mixture and incubated at 60° C. for a desired length of reaction        time to glycosylate steviol glycosides with glucose molecules        derived from Tapioca starch.    -   e) After the desired ratio of GSG and residual steviol glycoside        contents achieved, the reaction mixture is heated to 100° C. for        15 min to inactivate the CGTase, which is then removed by        treating with activated carbon.    -   f) The resulting solution of GSG, residual steviol glycosides        and maltodextrin is concentrated by means of conventional vacuum        evaporator and dried.

TABLE 1 Composition of Glucosyl Steviol Glycosides & Steviol Glycosidesin Flavor composition Composition (dry basis) SG Content, Blends SteviaExtract Used GSG Content Predominant SG GSG-S TSG > 95%, RA > 50% >95%<5%, Reb A GSG-M TSG > 95%, RA > 50% >75% <8%, Reb A GSG-L TSG > 95%,RA > 50% >75% <10%, Reb A GSG-RA TSG > 95%, RA > 95% >75% <8%, Reb AGSG-SW TSG > 75%, ST > 50% >75% <8%, Stevioside

EXAMPLE 2 Evaluation of Iso-Sweetness of Different Blends of GSG & SG

To determine the concentration of the blends (Table 1) at which barelyany sweetness perception is detected, a series of samples of each blend(Concentration ranging between 40 mg/L and 140 mg/L) were prepared andtested against 1% sugar solution. The test parameters and results areoutlined in Tables 2 & 3, respectively.

TABLE 2 Methodology used for determining the iso-sweetness of blends at1% sugar solution Nature of Participants: Company employees Number ofSessions  1 Number of Participants: 25 Test Design: 2-AFC, Balanced,randomized within pair. Blind Sensory Test Method: Intensity ratingsEnvironmental Standard booth lighting Condition Attributes and Scales:Which sample is sweeter? Statistical Analysis: Paired comparison TestSample Size ~1.5 oz. in a clear capped plastic cup Serving TemperatureRoom temperature (~70° F.) Serving/Panelists Samples servedsimultaneously. Instruction: Panelists instructed to read ingredientstatement, evaluate each sample.

TABLE 3 Sweetness equivalence at 1% sugar equivalent sweetness in waterBlends Concentration (mg/L) GSG-S 63 GSG-M 80 GSG-L 120 GSG-RA 82 GSG-SW80

EXAMPLE 3 Evaluation and Comparison of Sweetness of the GSG+SGComposition with Selected Commercial Steviol Glycoside Samples

To evaluate the iso-sweetness of steviol glycosides (SG) andglucosylated steviol glycosides (GSG), a series of stevia derivedsamples were selected as shown in Table 4. To evaluate the sweetnesspotency of various concentrations of stevia products in aqueoussolutions, aqueous solutions of sugar, stevioside, Rebaudioside A (RebA), Rebaudioside D (Reb D), GSG-S (contains mainly smaller GSGs with 1or 2 glucose units added to SG), GSG-M and GSG-L at variousconcentrations were prepared using bottled water. Samples were evaluatedby the judges at room temperature (70-72° F.).

TABLE 4 Glucosylated Steviol Glycosides with added Test Residual glucoseunit Ingre- Molecular Steviol Steviol G1 & G3- G10- dients Wt (avg)equivalent Glycosides G2 G9 G20 Stevioside 805 0.396 >99% Reb A 9670.329 >99% Reb D 1129 0.282 >99% GSG-S 1210 0.263 <10% 95% GSG-M 13800.231  <8% 42% 50% GSG-L 1798 0.177  <6% 19% 60% 16%

The judges were 11 panelists that have been previously qualified fortheir taste acuity and trained in the use of a sweetness intensityrating scale. The evaluations were done in duplicate using the samepanelists so that a total of 22 values were generated for each averagedata point. Prior to the conduct of the study, judges were trained withsugar solutions and the use of the ballot.

Samples were given to the judges sequentially and coded with tripledigit numbers. The order of sample presentation was randomized to avoidorder of presentation bias. A rest period of five minutes was providedbetween samples. Water and unsalted crackers were provided in order tocleanse the palate.

Results were statistically analyzed to generate a standard error valuefor each solution as well as a confidence level at a 95% level. Bycomparing the sweetness of each test ingredient to the sweetness ofseveral sucrose solutions, the sweetness potency (at 5% sucroseequivalent) and concentration of each stevia ingredient was estimated asshown in FIG. 2. The sweetness equivalence of stevia ingredient at 5%sucrose-level is commercially relevant. This figure shows the effect ofglycosylation on the SEV of steviol glycosides. The sweetness increasesfrom stevioside to Reb A and then starts decreasing as more glucoseunits are added to the base molecules (stevioside and Reb A).

EXAMPLE 4 Effect of Glycosylation on Flavor Modification ofNo-Sugar-Added Beverage

A mango-passion fruit flavored water formula was developed to evaluatethe effect of different stevia ingredients on the sweetness and flavorprofile of the beverage. A total of 9-10 panel members participated inthis sensory test, where they assigned relative values to sweetness,onset of sweetness, mango fruit flavor, passion fruit flavor, acidity,overall taste, etc.

Table 5 shows the no-sugar added beverage formula that used mainly RebA, Reb D, GSG-S, or GSG-L. The amount of each ingredient (Reb A: 150ppm; Reb D: 165 ppm; GSG-S: 190 ppm; and GSG-L: 300 ppm) was selected tohave around 50 ppm of steviol in each formula.

TABLE 5 Mango-Passion Fruit Flavored Beverage (No Sugar Added) SteviaIngredient Reb A Reb D GSG-S GSG-L Water 95.82 95.82 95.82 95.82 SGContent 0.015 0.0165 0.019 0.03 Citric Acid 0.078 0.078 0.078 0.078Sodium Citrate 0.056 0.056 0.056 0.056 Mango flavor 0.031 0.031 0.0310.031 Passion fruit flavor 0.014 0.014 0.014 0.014

FIG. 3 shows the modification of flavor and sweetness profiles caused byglycosylation. The sweetness intensity decreased and sweet onset delayedwith glycosylation. Mango flavor was enhanced and the passion fruitflavor was suppressed with glycosylation.

EXAMPLE 5 Effect of the GSG Composition of the Blend on TasteModification of Calorie Reduced Water Solution

To determine the contribution of different flavor blends on a sweetened,acidified water (with citric acid) formulation, samples were made with9% sugar solution (pH 3.2) and GSG compositions as shown in Table 6 andcompared against 10% sugar solution (pH 3.2).

Since sweetness intensity can impact the perception of the overalltaste, flavor and sweetness profile, the main objective was to determinethe contribution of different flavoring blends on different tasteattributes by adding amount of each blend (Table 6) that contributes 1%sugar equivalent sweetness. The taste attributes of sweetness intensity,bitterness intensity and overall liking were used to rank flavors frommost to least desirables.

The sensory evaluation was conducted by 20 members consumer panelrecruited in Chicago area. Each person was trained on 15 point sweetnessand bitterness intensity scale. For each sample, sweetness andbitterness intensity was evaluated on a 15 point scale. Sweet and bitteraftertaste was assessed on a 5 point scale. Overall liking was evaluatedon a 9 point hedonic scale. Each participant tasted 5 samples during onesession. Unsalted cracker and water were used to cleanse palate inaddition to 2 minute wait between samples.

In forced ranking, the consumer panels found that GSG-S contributed thehighest perception of sweetness, which decreased with larger moleculesof GSG (GSG M & GSG-L) as shown in FIG. 4. The perception of bitternesswas least for GSG-S, highest for GSG-M. The GSG-L and combination of GSGhad lower bitterness than GSG-M. GSG-S was directionally better indelivering sweetness intensity without contributing significantbitterness. The statistical analysis of results indicates that theperception of lower bitterness had the highest impact on the overallliking of a sample. The sweet and bitter aftertaste had lower impactthan bitter perception on the overall liking of a sample. FIG. 4 showsthe relative perception of sweet and bitter taste.

TABLE 6 Formulations used for evaluating the impact of different GSGblends on taste Formulation: 9% acidified sugar Blends tested solution +flavoring ingredient GSG-S +63 ppm GSG-M +80 ppm GSG-L +120 ppm  GSG-RA+82 ppm Combination +21 ppm GSG-S + 27 ppm GSG- GSG-SRL RA + 40 ppmGSG-L

TABLE 7 Ranking of samples according to sweet and bitter taste (highest1, least 4) Ranking by percentage (%) of panel members Flavor Blends 1 23 4 Ranking High (1 + 2) Sweet Ranking GSG-S 50 25 20 5 75 GSG-M 25 2525 25 50 GSG-L 10 30 15 45 40 GSG-SRL 15 20 40 25 35 Bitter RankingGSG-S 15 20 15 50 35 GSG-M 35 35 10 20 70 GSG-L 20 25 35 20 45 GSG-SRL30 20 40 10 50

EXAMPLE 6 Effect of the GSG and SG Composition of the Blend on FlavorModification of Calorie Reduced Water Solution

To determine the contribution of flavor blends derived from differentstevia extract and the distribution of residual SG, two GSG samples,GSG-M and GSG-RW were selected. Both these samples have similar GSGcontent, but they were made from different stevia extracts. GSG-M ismade from a stevia extract with high Reb A content and it contains thepredominantly Reb A as the residual SG in the blend. GSG-S is made froma stevia extract with high stevioside content and thus it contains thepredominantly stevioside as the residual SG in the blend. To investigatethe impact of the difference in residual SG content, two sets ofacidified sweetened water (with citric acid) formulation, as outlinedbelow, were prepared and tested by 25 consumer panel members.

Each participant was presented Set 1 first, followed by Set 2. The orderof samples in each set was randomized and evaluated for sweetness,bitterness intensity and aftertaste and overall liking. Also, each panelmember was asked for forced preference for liking in each set.The Set-1 test samples sweetened with GSG-M and GSG-SW were judgeddirectionally sweeter than 10% sugar solution (p=0.27 and p=0.15respectively). The bitterness and aftertaste was similar to the control.No significant differences were seen in overall liking. In forcedpreference testing, the panel members preferred GSG-SW (48% ranked1^(st)) over control (28% ranked 1^(st)) and GSG-M (24% ranked 1^(St))

The set-2 samples sweetened with Reb A and the GSG-M or GSG-SW scoreddirectionally higher on sweetness intensity. The bitterness for GSG-SWwas directionally lower than control (p=0.6). No significant differenceswere seen in aftertaste and overall liking.

TABLE 8 Samples tested with two GSG samples to determine the effect ofresidual steviol glycosides blended with GSG Set of Sample Formulationused for sensory testing Set 1 Acidified (citric acid) water solution of10% sugar (Control) Acidified water solution with 9% sugar and GSG-M of120 ppm Acidified water solution with 9% sugar and GSG-SW of 90 ppm Set2 Acidified water solution of Reb A @ 500 ppm (Control) Acidified waterSolution of Reb A @ 500 ppm and GSG-M of 120 ppm Acidified waterSolution of Reb A @ 500 ppm and GSG-SW of 90 ppm

It is to be understood that the foregoing descriptions and specificembodiments shown herein are merely illustrative of the best mode of theinvention and the principles thereof, and that modifications andadditions may be easily made by those skilled in the art withoutdeparting from the spirit and scope of the invention, which isunderstood to be limited only by the scope of the appended claims.

1-16. (canceled)
 17. A method of increasing a taste and flavor intensityof a food or beverage product, comprising adding a taste and flavormodifying composition to the food or beverage product, said taste andflavor modifying composition comprising: glycosylated steviol glycosidesof different degrees of glycosylation; an amount of steviol glycosidemolecules comprising stevioside, rebaudioside A, rebaudioside C andrebaudioside D, ranging from between 1% and 15% on a dry basis; andmaltodextrin.
 18. The method of claim 17, wherein the food or beverageproduct includes a high fructose corn syrup. 19-20. (canceled)
 21. Themethod of claim 17, wherein increasing the taste and flavor intensitycomprises enhancing a flavor note, suppressing a flavor note, or acombination of enhancing a flavor note and suppressing another flavornote.
 22. The method of claim 17, wherein increasing the taste andflavor intensity comprises suppressing a bitterness of the food orbeverage product.
 23. The method of claim 17, wherein increasing thetaste and flavor intensity comprises suppressing a sweetness intensityof the food or beverage product.
 24. The method of claim 17, whereinincreasing the taste and flavor intensity comprises delaying a sweetnessonset in the food or beverage product.